Taco Mince

Ingredients

• 600g mince, 5% fat free
• 1 red pepper
• 1 tin chopped tomatoes
• 1 tbsp worchester sauce
• 1 beef stock cube

Seasoning

• Half tsp chilli powder
• 1 tsp paprika
• Half tsp salt
• Half tsp cumin
• Half tsp cayenne chilli pepper
• Half tsp garlic granules
• Half tsp sweetener
• 1 tsp oregano

Method

1. Mix seasoning together and leave aside
2. Fry mince, onion and pepper till browned
3. Add seasoning and stir well
4. Add worchester sauce and crumble in stock cube
5. Add chopped tomatoes and stir well
6. Leave to simmer for 20 mins

1 SYN CHURROS

Ingredients

• 100g self raising flour
• 100g Flora light
• 200ml water
• half tsp salt
• 1 egg.

Method

1. Preheat oven to 160*
2. Line 2 baking trays
3. In saucepan, on medium heat,melt flora, salt and water til it boils
4. Take off heat and beat in flour til it forms a ball
5. Mix in egg til mixture looks glossy
6. Put in a piping bag with a star nozzle
7. Pipe 32 fingers
8. Bake for 40 mins
9. Turn and bake for a further 10 mins with oven door open
10. Cool on a wire tray.

These cookies are delicious coated in a ginger sugar. This is made by using 1 tbsp sweetener, 1 -2 tsp ground ginger and some frylite.

Just mix sweetener and ginger together, spray some frylite to moisten, then toss the churros in mix.

Egg and ham muffins

Ingredients

• 6 eggs
• 1 onion, diced
• 1 pepper, diced
• 3 slices ham
• Muffin tray
• Frylite
• S&P

Method

1. Heat oven to 180*
2. Spray muffin tray with frylite
3. In a bowl mix the ham, peppers, onions and beaten eggs
4. Spoon mix into muffin tray
5. Bake in oven for 20 mins or until eggs are set

Can be eaten hot or cold.

Summer Fruits Sundae

All you need for this yummy treat is a handful of frozen summer fruits and a Mueller light flavoured yogurt.

Get a wine glass ( if you want to be posh ).

Then layer the fruit and yogurt alternatively in the glass.

Leave in fridge until ready to eat.

Mushy Pea And Chicken Curry

Serves 4 people.

The chicken can be replaced with beef if preferred.

Curried powder can be added to the blitzed vegetables, this can be frozen and used later as a curry sauce.

Prep Time : 10 minutes

Cooking Time : 20 minutes

Ingredients

• 1 tin mushy peas
• 1 tin beans
• 1 tin chopped tomatoes
• 4 chicken breasts
• 2 tsp curry powder
• 1 tsp paprika
• 1 medium onion
• 1 red pepper
• Sliced mushrooms
• Fry-lite (low cal spray)

Method

1. Blitz the peas, beans and chopped tomatoes in a blender.
2. Chop the onion and pepper
3. Cut the chicken breast into cubes
4. Using fry-lite, heat a wok over medium-high heat
5. Fry the chicken cubes until softened and cooked through
6. Add the onion, pepper and mushrooms and fry for 6-7 minutes
7. Add the blitzed peas, beans and tomotoes
8. Add the curry powder and paprika
9. Stir well over a medium heat until it is cooked through
10. Add more curry powder if needed
11. Serve on a bed of rice or chips

Diet Cola Chicken

ready in 50 mins

Ingredients

• Frylite
• 4 Chicken breasts, cut into chunks
• 1 red pepper, cut into chunks
• 1 yellow pepper, cut into chunks
• 1 onion, finely chopped
• 330 ml can diet coke
• 200 ml boiling chicken stock
• 120 ml passata
• 4 Tbsp tomato puree
• 2 garlic cloves, finely chopped
• 2 Tsp Worcestershire sauce
• 1 Tbsp soy sauce
• 200g sugar snap peas
• 1Tsp mixed herbs

Method

1. Spray a wok with frylite and place over a high heat
2. Add the chicken, peppers and onion and stir-fry for 5 minutes or until lightly browned
3. Add the diet coke, stock, passata, tomato puree, garlic, soy sauce, mixed herbs and worcestershire sauce and stir well
4. Bring  to boil and reduce heat , cover and simmer for 15 minutes approx or until chicken cooked through
5. add the sugar snap peas and turn heat up slightly
6.  Cook for a further 10 minutes

This recipe is from Slimming World and is syn free